8 slices thick-cut bacon, chopped
14 ounces chopped onions, approximately 3 cups
6 cups chicken broth
22 ounces shelled boiled Virginia or Valencia peanuts, recipe follows
1 tablespoon chopped fresh thyme leaves
3 cups 2 percent milk
4 teaspoons rice wine vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground white pepper
2 pounds in-shell raw Virginia or Valencia peanuts
3 ounces kosher salt
3 gallons water
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